Eating in Season

Eating in Season

Posted on 11th Jan 2019

Though often considered a ‘trendy’ food movement, eating in season can be a very beneficial concept. Eating in season means you are consuming foods that are grown and harvested at their peak, or the same time of year. Your body’s health, your local economy and your wallet can all benefit from this practice, so we recommend you give it a try!

Most people prefer to purchase fresh, good quality foods from local farmers and businesses. This is the easiest way to eat in season, as locally grown foods typically have fewer chemicals and additives when compared to chain store brands. The longer a food sits on a shelf, the less nutritional value it contains. Not only is locally grown food healthier for your body, but it can also help stimulate your local economy. Buying from the farmer’s market or shopping at a local eco-friendly grocery store are both great ways to positively impact independent businesses, as well as promoting a safer food supply in your community. Eating in season can also save you money. When you buy foods that are not in season, the prices are often higher due to less availability and an increase in demand. This is especially true for fresh produce. Another option for eating in season is to grow your own food. By maintaining a garden year-round, you will have seasonal produce, save money, positively impact the environment and get the satisfaction of knowing exactly what you are putting into your body.

*Refer to the chart below in order to see which fruit and vegetables are in season at different times throughout the year:

Fall

(October - December)

Winter

(January - March)

Spring

(April - June)

Summer

(July - September)

Apples

Cabbage

Chili Peppers

Chives

Eggplant

Garlic

Grapes

Green Beans

Herbs (Basil, Mint, Lavender, Oregano, Rosemary, Sage, Thyme)

Lettuce

Mushrooms

Okra

Peanuts

Pears

Peas

Pecans

Peppers

Potatoes (Regular & Sweet)

Tomatoes

Pumpkins

Sprouts

Squash

Watermelon

Yams

Zucchini

Bok Choy

Brussel Sprouts

Carrots

Celery

Chard

Citrus

Collard Greens

Green Onion

Kale

Kohlrabi

Leeks

Lettuce

Mushrooms

Mustard Greens

Shallots

Spinach

Turnip Greens

Yams

Arugula

Asparagus

Beets

Bok Choy

Carrots

Chard

Chives

Collard Greens

Green Onion

Herbs (Cilantro, Parsley, Rosemary, Sage, Tarragon, Thyme)

Kale

Leeks

Lettuce

Mushrooms

Mustard Greens

Onions

Radishes

Rhubarb

Snap Peas

Snow Peas

Spinach

Strawberries

Summer Squash

Watercress

Yams

Zucchini

Arugula

Asparagus

Beets

Black-eyed Peas

Blackberries

Blueberries

Bok Choy

Boysenberries

Broccoli

Cabbage

Cantaloupe

Carrots

Cherries

Chili Peppers

Chives

Collard Greens

Corn

Cucumbers

Eggplant

Garlic

Green Beans

Herbs (Basil, Mint, Oregano, Rosemary, Sage)

Lettuce

Lima Beans

Melons (Honeydew)

Mushrooms

Mustard Greens

Nectarines

Okra

Onions

Peaches

Peas

Peppers

Potatoes

Radishes

Raspberries

Shallots

Shell Beans

Sprouts

Strawberries

Summer Squash

Tomatoes

Watercress

Watermelon

Yams

Zucchini

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